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Seasonal Signature

Seasonal Signature

Seasonal Signature

The Signature Menu

 

This program is all about maintaining balance. It works best for people who are already eating healthy, but have limited time or are challenged in the kitchen. It is a plant-based program, however it can be adjusted to your individual needs. We realize everybody’s body is different. We follow the philosophy that if we reduce our general intake of animal protein, we can individually reduce our carbon footprint. However, there is plenty of vegetable protein in each meal, so you will never miss out or become protein deficient. This program is packed with everything your body needs, so you don’t need to obsess about getting all the right nutrients for the day. We change the deliveries each week to keep up the diversity and the rainbow of foods you need to keep your body satisfied. This program is recommended for once or twice a week delivery drop off, starting with two or three lunch and/or dinners per week. It is modeled after services that do weekly seasonal vegetable drop boxes, except we do the cooking for you.

 

*Sample menu for Autumn/Winter 2021 Signature Menu

*Mostly naturally vegan and gluten free

Autumn/Winter Menu 2021/22

*Vegetarian, mostly naturally vegan and gluten free

 

Salad menu 

Frenchie (vegetarian/gf)

Buckwheat- avocado- roasted mushrooms- black olive- capers- gem lettuce- cherry toms- chives -blanched green beans – boiled egg – red onion mung bean sprouts – 

balsamic tarrogan vinaigrette 

 

Italian Stallion (vegetarian/vegan/gf)

Ribbon massaged kale-white bean-sun dried tomato-hemp hearts- red onion- cherry tomato- olives- pumpkin seed- basil- pine nuts- balsamic tarrogan vinaigrette 

 

Kale Caesar (vegetarian/gf)

Ribbon massaged kale- jalepeno- mint- hemp hearts- shaved broccoli- sesame seed- sunflower seed- cherry tomato- avocado- vegan Parmesan- radish- Caesar dressing- gf sourdough croutons

 

Mexican Trinity (vegetarian/vegan/gf)

Gem lettuce- cherry tomato- avocado- jalepeno- coriander- red onion- sweet corn- spicy seeds- spicy black beans- quinoa (cooked in veg broth)- crushed pecans- vegan feta- jalepeno avocado vinaigrette 

 

My Thai (vegetarian/vegan/gf)

Green mango or papaya- cherry tomato- shaved carrot- crushed cashew- enoki mushroom- pumpkin seeds- thai basil/coriander/lemongrass vinaigrette 

Tom yum dressing 

 

Toush’ Fa (vegetarian/vegan)

Chickpeas- ribbon romaine- radish- pickled red onion- cherry tomato- cucumber- zhatar- sumac- dill- parsley-  mint- pita chips- pomegranate- sesame seed- chick pea couscous 

Pomegranate vinaigrette 

 

Soul Mama (vegetarian/gf)

Ribbon romaine- sweetcorn- roasted okra- black eyed peas- cubed roast sweet potato- fried tofu ‘chicken’- hot pickled red onion

Creamy tobasco dressing  

 

Kyoto (vegetarian/vegan/gf)

Ribbon spinach- enoki- roasted mushrooms- cubed roasted miso tempeh- cubed roasted sweet potato- chives- spring onion- shredded pickled carrot- marinated seaweed- adzuki beans 

Miso carrot dressing 

 

Tuscan (vegetarian/vegan/gf)

Artichoke hearts- blanched french beans- cannellini beans- vegan salami- cherry tomatoes- frisée- green olives- fried capers and leeks 

Olive oil and lemon

 

 

Waldorf Kale

Grapes- celery- massaged kale- hemp hearts- vegan cold cuts- green olives- crushed pecans- green apples- chives or Greek basil 

Green goddess dressing

 

Lefkada (vegetarian/vegan/gf)

Gem Lettuce- crumbled vegan feta- cucumber- cherry tomato- Greek feta- cubed basil tofu- oregano- roasted chickpeas

Olive oil and lemon

 

Doha (vegetarian/gf)

Roasted seven spice cauliflower, crushed walnuts, cubed date, parsley, dill, coriander, feta, romaine

Yoghurt/lemon/cumin dressing 

 

Probiotic Mediterranean (vegetarian/vegan/gf)

Chickpea couscous- parsley/dill/coriander- shaved broccoli and cauliflower- sun dried tomatoes- sunflower, sesame, and pumpkin seeds- hemp hearts- red onion- red cabbage kraut- green olives- cubed tofu- yoghurt harissa dressing

 

Micro Flow (vegetarian/vegan/gf)

Red cabbage kraut- shaved cauliflower- crushed walnuts- tomato- red lentils-hemp hearts- dill/mint- red onion- avocado- red lentil rice- edamame- peas- sunflower seeds

Olive oil and lemon

 

 

Alternative dressings (can switch out) 

Green goddess (vegan)

Lemon olive oil (vegan)

Truffle (premium 1£) (vegan)

Miso carrot (vegan)

Caesar (vegetarian)

Creamy tobasco (vegetarian)

Avo jalepeno (vegan)

Yoghurt cumin tahini (vegetarian)

Pomegranate molasses, lemon, olive oil, honey (vegan)

 

 

Soups

 

Winter Minestrone Soup with seasonal vegetables and legumes (vegetarian/vegan/gf)

 

Mexican Creamy Carrot  – topped with white bean, avocado, spicy pumpkin seeds, grilled corn, crumbled feta (vegetarian/gf)

 

Green Goddess – topped with cubed tofu, Hemp hearts, sunflower seeds, (hot) (vegetarian/vegan/gf)

 

Truffled Cauliflower Soup– topped with roasted crispy mushrooms, pumpkin seeds (vegetarian/vegan/gf)

 

Roasted Indian Cauliflower Soup topped with spicy sunflower seeds, gf croutons (vegetarian/vegan/gf)

 

Butternut Squash Soup with crème fraiche and fresh chili, topped with giant croutons and sunflower seeds (vegetarian)

 

Tomato Bisque, crème fraiche, giant croutons, white beans (vegetarian)

 

Vegan & Vegetarian Proteins

(on offer within full meal programs or upon request)

 

Baked Falafels 

Spicy Mexican Black Bean Burger 

Braised Cannellini Beans with warm spices

Fried ‘Chicken’ Tofu cubes or wedges

Spicy Shredded Mexican Tofu

Miso Roasted Tempeh 

Vegan Roasted Sausage 

Indian Spiced Red Lentils

Adzuki Beans cooked in vegan pho broth

Vegan Mince (Bolognese style) served with red lentil fusili

Vegan Mince Burger served with grilled red onion/tomato/gf brioche bun

Vegan Koftas Greek style served with tzatziki yoghurt

Georgian ‘Kharcho’ white beans with walnut, garlic, and red onion

Adzuki Beans with chive, garlic, spring onions

 

 

Protein upgrades (NOT vegetarian)

*Recommended to be treated as a special treat

*Other proteins can be done on special request

 

Butterfly Prawns 

Chimmichurri Baked Chicken Strips 

Tagliatelle Steak Fillet (served rare)

Grilled Mackerel Fillet 

Organic Poached Salmon

Poached Baby Prawns

 

 

Vegetarian Vegetable Sides

(on offer within full meal programs/or upon request)

*Gluten free

 

Braised Kale & Buckwheat in vegetarian broth with crispy leeks and garlic

Minted Peas with shallot, garlic

Mexican red cabbage slaw

Baked Broccoli Florets with hemp hearts and nigella seed

Black & White Sesame Green Beans

Roasted Mixed Mushrooms with garlic and thyme

Roasted Cubed Aubergine with pomegranate and yoghurt

Beet Salad, grilled fennel, dill, orange

Buttered Spinach, crispy garlic and chili

Roasted Brussels with chestnut, balsamic, and thyme

Minted Edamame, pea, sugar snap salad with vegan feta and crushed peanuts

Stewed Red Cabbage Wedge, caraway seeds, spring onions, lovage

Raw Massage Kale, hemp hearts, sesame seeds, olive oil, jalepeno, mint

Shaved Brussel Sprouts, pecorino, crushed walnuts, lemon zest

 

Vegetarian Starch Sides

(on offer within full meal programs/or upon request)

*Gluten free

 

Roasted Honey Mustard Carrots

Whole Roasted Carrots, warm spices

Roasted Crispy New Potatoes with oregano and garlic

Curried Whole Roasted Cauliflower with flaked almonds and coriander

Paprika Cauliflower Florets with green onion and coriander

Mexican Rainbow Potato Salad

Salt Baked Grilled Celeriac

Quinoa Pilaf cooked in vegetable broth with shallot and garlic

Chickpea Cousous with miso and tamari, sesame

Buckwheat Pilaf cooked in vegetable broth with shallot and garlic

Grilled Corgette Wafers, oregano

Roasted Butternut Squash, warm spices

Roasted sweet potato wedges, zha’tar and sumac, yoghurt tahini sauce

Roasted Parsnips with paprika and thyme

Mexican Spicy Corn Salad with purple potato and avocado

Raw Cauliflower Rice, walnut, date, pecorino salad

 

Vegetarian Mains 

*Sample menu for Autumn/Winter 2021 Signature Menu

*Mostly naturally vegan and gluten free

 

Lunch 

Butternut Squash Soup with crème fraiche and fresh chili, topped with giant croutons and sunflower seeds

 

Dinner

Mushroom Bolognese with bean-based pasta, minted peas 

 

Lunch 

Baked Falafels with beetroot hummus

Massaged kale slaw with broccoli, cherry tomatoes, crunchy flatbread croutons, cucumber, zhat’ar

 

Dinner 

Mushroom Lasagna, romaine Ceasar, giant croutons

 

Lunch

Probiotic Mediterranean Bowl

Chickpea couscous- parsley/dill/coriander- shaved broccoli and cauliflower- sun dried tomatoes- sunflower, sesame, and pumpkin seeds- hemp hearts- red onion- red cabbage kraut- green olives- cubed tofu- yoghurt harissa dressing

 

Dinner 

Cashew Basil Pesto Corgetti with cherry tomatoes, black olives, vegan parmesan, white beans, fried capers 

 

Lunch

Waldorf Kale Salad

Grapes- celery- massaged kale- hemp hearts- vegan cold cuts- green olives- crushed pecans- green apples- chives or greek basil 

Green goddess dressing

 

Dinner 

Okra Sweet Potato & Tomato Frittata with a ribbon spinach salad, crispy flatbread croutons, shaved vegan parmesan 

 

Lunch

Kyoto (vegetarian/vegan/gf)

Ribbon spinach- enoki- roasted mushrooms- cubed roasted miso tempeh- cubed roasted sweet potato- chives- spring onion- shredded pickled carrot- marinated seaweed- adzuki beans 

Miso carrot dressing 

 

Dinner 

Chili Oil Wontons with vegan minced meat 

Stewed kale with crispy leeks and garlic

 

Lunch 

Tomato Bisque, crème fraiche, white beans, giant croutons

 

Dinner

Red Lentil & Carrot Curry cooked in veg broth with garlic, nigella seeds, cardamon, cumin, coriander, leek, and sugar snaps served with Chickpea couscous with peas

 

Lunch

Cacio e Pepe Pasta with zha’tar and marjoram/ cauliflower rice, walnut, pecorino, date, watercress salad with yoghurt cumin dressing

 

Dinner

Indian Spiced Whole Roasted Cauliflower, braised brown lentils with crumbled vegan feta and spring onion, spicy-sour chickpea and broccoli chana-chaat salad

 

Lunch

Mexican Creamy Carrot – topped with white bean, avocado, spicy pumpkin seeds, grilled corn, crumbled feta 

 

Dinner

Cauliflower (base) Margherita Pizza with vegan mozzarella and Vegan Salami

Rocket salad with vegan parmesan and gf sourdough croutons

 

Lunch

Vegan Lasagna with corgette and cashew cheese, watercress salad with walnut and avocado

 

Dinner

Carrot, Onion, & Corgette Bhajis, tzatziki sauce, Kale ‘slaw’ with spiced roasted tempeh  

 

Lunch

Soul Mama Salad Bowl

Ribbon romaine- sweetcorn- roasted okra- black eyed peas- cubed roast sweet potato- fried tofu ‘chicken’- hot pickled red onion

Creamy tobasco dressing  

 

Dinner

Mexican Black Bean Burger, guacamole, salsa/ spicy grilled corn salad with purple potato and coriander

 

Lunch

Truffled Cauliflower Soup– topped with roasted crispy mushrooms, pumpkin seeds (vegetarian/vegan/gf)

Roasted vegan weisswurst sausages with thyme and red onion

 

Dinner

Southern Style Veggie Bake – tempeh- okra- tomatoes- garlic- leek- coriander, fresh and dried- paprika- chili- tobasco (comes with raw eggs for Shakshuka to be baked at home upon delivery)

 

Lunch

Shaved Brussel Sprouts, pecorino, crushed walnut, lemon zest salad, crispy fried tofu wedges

 

Dinner

Mushroom Lasagna, ceasar salad with giant croutons

 

Lunch

Ribbon Spinach & Radicchio Warm Salad with mung beans, dill, avocado, cherry tomato, cubed sweet potato, toasted cashew

 

Dinner

Baked Brussel Sprouts with balsamic and chestnut, roasted tempeh with thyme and crispy mushrooms

 

Lunch

Toush’ Fa Salad Bowl

Chickpeas- ribbon romaine- radish- pickled red onion- cherry tomato- cucumber- zhatar- sumac- dill- parsley-  mint- pita chips- pomegranate- sesame seed- chick pea couscous 

Pomegranate vinaigrette 

 

Dinner

Mexican Shredded Spiced Tofu Chicken, guacamole, salsa, cumin spiced cashew yoghurt, vegan chedder, blue corn tortillas

Spring/Summer Menu 2021
*Pescatarian, with lots of vegetarian in between, and gluten free
 
Salad menu 


Frenchie (gf)
Buckwheat- avocado- tuna tataki- black olive- capers- gem lettuce- cherry toms- chives -blanched green beans – boiled egg – red onion- mung bean sprouts – 
balsamic tarragon vinaigrette 

 
Italian Stallion (vegetarian/vegan/gf)
Ribbon massaged Kale-white bean-sun dried tomato-hemp hearts- red onion- cherry tomato- olives- pumpkin seed- basil- pine nuts- balsamic tarrogan vinaigrette 
—-
 
Kale Caesar (vegetarian/gf)
Ribbon massaged Kale- jalepeno- mint- hemp hearts- shaved broccoli- sesame seed- sunflower seed- cherry tomato- avocado- vegan Parmesan- radish- Caesar dressing- gf sourdough croutons
—-
 
Mexican Trinity (vegetarian/vegan/gf)
Gem lettuce- cherry tomato- avocado- jalepeno- coriander- red onion- sweet corn- spicy seeds- spicy black beans- quinoa (cooked in veg broth)- crushed pecans- vegan feta- jalepeno avocado vinaigrette 
—-
 
My Thai (vegetarian/vegan/gf)
Green mango or papaya- cherry tomato- shaved carrot- crushed cashew- enoki mushroom- pumpkin seeds- thai basil/coriander/lemongrass vinaigrette 
Tom yum dressing 
—-
 
Toush’ Fa 
Butterfly prawns- ribbon romaine- radish- pickled red onion- cherry tomato- cucumber- zhatar- sumac- dill- parsley- mint- pita chips- pomegranate- sesame seed- chick pea couscous 
Pomegranate vinaigrette 
 
Soul Mama (vegetarian/gf)
Ribbon romaine- sweetcorn- roasted okra- black eyed peas- cubed roast sweet potato- fried tofu ‘chicken’- hot pickled watermelon/ or red onion (seasonal) 
Creamy tobasco dressing  
 
Kyoto (vegetarian/vegan/gf)
Ribbon spinach- enoki- roasted mushrooms- cubed roasted miso tempeh- cubed roasted sweet potato- chives- spring onion- shredded pickled carrot- marinated seaweed- adzuki beans 
Miso carrot dressing 
 
Tuscan (vegetarian/vegan/gf)
Artichoke hearts- blanched french beans- cannellini beans- poached salmon- cherry tomatoes- frisée- green olives- fried capers and leeks 
Olive oil and lemon
 
Waldorf Kale (gf)
Grapes- celery- massaged kale- hemp hearts- poached baby shrimp- green olives- crushed pecans- green apples- chives or greek basil 
Green goddess dressing
 
Lefkada (vegetarian/vegan/gf)
Gem Lettuce- crumbled vegan feta- cucumber- cherry tomato- Greek feta- cubed basil tofu- oregano- roasted chickpeas
Olive oil and lemon
Alternative dressings (can switch out) 
Green goddess (vegan)
Lemon olive oil (vegan)
Truffle (premium 1£) (vegan)
Miso carrot (vegan)
Caesar (vegetarian)
Creamy tobacco (vegetarian)
Avo jalepeno (Vegan)
 


Soups

Spring Minestrone Soup with seasonal vegetables and legumes (vegetarian/vegan/gf)

 
Mexican Gazpacho – topped with white bean, avocado, shaved corn, pumpkin seeds- crumbled vegan feta (vegetarian/vegan/gf)
 
Green Goddess – topped with cubed tofu, Hemp hearts, sunflower seeds, (cold or hot) (vegetarian/vegan/gf)
 
Truffled Cauliflower Soup – topped with roasted crispy mushrooms, pumpkin seeds (vegetarian/vegan/gf)
 
Roasted Indian Cauliflower Soup topped with spicy sunflower seeds, gf croutons (vegetarian/vegan/gf)
 


Vegan and Vegetarian Proteins
(on offer within full meal programs or upon request)
Baked falafels 
 
Spicy Mexican Black Bean Burger 
 
Braised Cannellini Beans with warm spices
 
Fried ‘Chicken’ Tofu
 
Spicy Shredded Mexican Tofu
 
Miso Roasted Tempeh 
 
Vegan Oven Roasted Sausage 
 
Indian Spiced Red Lentils
 
Adzuki Beans cooked in vegan pho broth
 
Vegan Mince (Bolognese style) served with Red lentil Fusili
 
Vegan Mince Burger served with grilled red onion/tomato/gf brioche bun
 
Vegan Koftas Greek style served with tzatziki yoghurt
 
 


Vegetarian Vegetable Sides
(on offer within full meal programs/or upon request)
*Gluten free


Braised Kale & Buckwheat in vegetarian broth with crispy leeks and garlic
 
Minted Peas
 
Minted Asparagus/Edamame/Pea Pilaf
 
Mexican Red Cabbage Slaw
 
Baked Broccoli Florets with hemp hearts and nigella seed
 
Black & White Sesame Green Beans
 
Roasted Mixed Mushrooms with garlic and thyme
 
Roasted Cubed Aubergine with pomegranate and yoghurt
 
Grilled Asparagus, vegan parmesan
 
Beet Salad, grilled fennel, dill, orange
 
 
Vegetarian Starch Sides
(on offer within full meal programs/or upon request)
*Gluten free
 
Roasted Honey Mustard Carrots
 
Whole Roasted Carrots, warm spices
 
Roasted Crispy New Potatoes with oregano and garlic
 
Curried Whole Roasted Cauliflower with flaked almonds and coriander
 
Paprika Cauliflower Florets with green onion and coriander
 
Mexican Rainbow Potato Salad
 
Salt Baked Grilled Celeriac
 
Quinoa Pilaf cooked in vegetable broth with shallot and garlic
 
Chickpea Cousous with miso and tamari, sesame
 
Buckwheat Pilaf cooked in vegetable broth with shallot and garlic
 
Grilled Corgette wafers, oregano
 
 
Pescatarian Mains (a mix of veg and fish)
*Sample menu for Spring/Summer 2021
*Gluten Free

 


Dinner
Mushroom Bolognese– bean based pasta, minted peas 
 
Lunch 
Mexican Roasted Jumbo Prawns with Mexican slaw and pickled okra, creamed corn 
 
Lunch 
Baked Falafels with beetroot hummus
Massaged kale slaw with broccoli, cherry tomatoes, crunchy flatbread croutons, cucumber, zhat’ar
 
Dinner 
Oven Roasted Miso Cod, sesame asparagus, whole roasted carrot/dashi broth with chive and lime zest
 
Dinner 
Pesto Corgetti with cherry tomatoes, black olives, vegan parmesan, pan fried baby shrimps, fried capers 
 
Dinner 
Grilled Sea Bream, fine green beans with shallot, honey dijon carrots with dill
 
Dinner 
Chili Oil Wontons with chopped scallops 
Stewed kale with crispy leeks and garlic
 
Lunch 
Seasonal Veggie Tray Bake – roast sausages and/or tempeh
 
Dinner
Red Lentil & Carrot Curry cooked in veg broth with garlic, nigella seeds/ cardamon/ cumin/ coriander, served with lightly braised leek, runner beans, peas, sugar snaps 
Chickpea couscous
Top with raw seeds, sesame oil, hemp
Crumbled vegan feta 
 
Lunch
Shaved Raw Brussel Sprouts, vegan parmesan, finely chopped green olives, crushed cashew
Gf sourdough toast (to make two bruschetta)
 
Dinner
Indian Spiced Whole Roasted Cauliflower, pan fried sea bass, spicy-sour chickpea and broccoli chana-chaat salad
 
Dinner
Cauliflower Crust Margherita Pizza with vegan mozzarella and Vegan Salami
 
Rocket salad with vegan parmesan and gf sourdough croutons
 
Lunch
Vegan Lasagna with corgette and cashew cheese
 
Dinner
Carrot, Onion, & Corgette Bhajis, tzatziki sauce, Kale ‘slaw’ with quick pan-fried calamari   
 
Dinner
Spring Risotto with Asparagus, peas, edamame, and mint, vegan parmesan, poached salmon
 

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